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Chicken Pad Thai Recipe

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This Chicken Pad Thai Recipe is a flavorful and satisfying Thai-inspired dinner made with tender chicken, flat rice noodles, crunchy vegetables, lime juice, soy sauce, fish sauce, honey, sriracha, and roasted peanuts. It’s a quick homemade meal packed with sweet, savory, tangy, and spicy flavors.

Ingredients

  • 1 pound flat rice noodles
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon coconut oil
  • 1 medium onion, diced small
  • 1 pound boneless skinless chicken breast, sliced into thin long strips
  • 3 to 5 cloves garlic, finely minced or pressed
  • 1 tablespoon ground ginger, or 1/2 tablespoon fresh ginger
  • 8 ounces thinly sliced green cabbage, about 3 to 4 loosely packed cups
  • 1 cup shredded carrots
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup fish sauce
  • 1/4 to 1/3 cup freshly squeezed lime juice
  • 2 tablespoons honey or agave syrup
  • 1 large egg, scrambled
  • 2 tablespoons sriracha, optional and to taste
  • 3 green onions, sliced into thin rounds, or 1/3 cup minced fresh Thai basil
  • 2/3 cup chopped roasted peanuts, preferably reduced-salt

Instructions

  1. Cook the flat rice noodles according to the package directions until just tender. Drain well and set aside.
  2. In a large skillet or wok, heat the sesame oil and coconut oil over medium-high heat.
  3. Add the diced onion and cook for 2 to 3 minutes until it begins to soften.
  4. Add the sliced chicken and cook for about 5 to 7 minutes, stirring occasionally, until the chicken is cooked through.
  5. Add the garlic and ginger and stir-fry for about 30 seconds, until fragrant.
  6. Add the cabbage and shredded carrots. Cook for 2 to 3 minutes, keeping the vegetables slightly crisp.
  7. Stir in the soy sauce, fish sauce, lime juice, honey or agave, and sriracha if using.
  8. Add the cooked rice noodles and toss everything together until the noodles are evenly coated and heated through.
  9. Push the noodles and chicken to one side of the pan. Add the scrambled egg and cook briefly until set, then break it into small pieces and toss it into the noodles.
  10. Stir in the green onions or Thai basil and half of the chopped roasted peanuts.
  11. Serve immediately with the remaining peanuts sprinkled over the top. Add extra lime juice or sriracha to taste.

Notes

  • Do not overcook the rice noodles; they should remain slightly firm before being added to the stir-fry.
  • Fresh lime juice gives the best bright, tangy flavor.
  • Adjust the sriracha according to your preferred level of heat.
  • Reduced-sodium soy sauce and peanuts help keep the overall salt level more balanced.
  • Thai basil can be used instead of green onions for a fresh herbal flavor.
  • For the best texture, cook the stir-fry over medium-high to high heat and avoid overcrowding the pan.

Find it online: https://ayoubrecipe.com/chicken-pad-thai-recipe/